Coffee Layer Cake

This recipe has been taste-tested and approved by a few of my closest foodie friends and heartily approved. This cake is moist with an irresistible espresso flavor!

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Coffee Cake Ingredients:

• 3 Cups Whole Wheat Flour

• 2 Cups Coconut Sugar

• 2 Teaspoons Baking Soda

• 1 ¾ Cups Almond Milk

• 1/2 Cup Olive Oil

• 1/4 Cup Brewed Espresso

• 2 Teaspoons Vanilla

• 1 Teaspoon White Vinegar

• 2 Tablespoons Instant Coffee

Espresso Frosting Ingredients:

• 18 Ounces So Delicious Dairy Free Cocowhip

• 1 Tablespoon Instant Espresso Powder

Method:

• In a large mixing bowl combine the Flour, Coconut Sugar & Baking Soda.

• Slowly add the Almond Milk, Espresso, Olive Oil, Vanilla, and Vinegar. Mix Well.

• Fold in the Instant coffee and mix lightly.

• Add to a prepared 8'' round cake pan.

• Bake at 350°F for 45 Minutes.

• Combine the Frosting ingredients and set aside.

• Remove the cake from the oven and allow it to fully cool off.

• Using a cake leveler or large knife, divide the cake in two.

• Place one half of the cake on a plate or round cake tray.

• Spread half of the coffee frosting evenly on top of the cake.

• Add the second layer of cake.

• Spread the rest of the frosting on top.

• Dust with more Espresso Powder.

• Slice and Enjoy! tried this recipe? don't forget to drop a comment and photo below!